Penentuan Kadar Minyak dan Asam Lemak Bebas (ALB) Tandan Buah Segar (TBS) berdasarkan Derajat Kematangan Buah di PTP. Nusantara III PKS (Pabrik Kelapa Sawit) Sei Mangkei

Abstract

Oil Palm Factory Sei Mangkei cultivate FFB (Fresh Fruit Bunch) Tenera variety to produce Crude Palm Oil (CPO) and Palm Kernel Oil (PKO). The oil degree and FFA (Free Fatty Acid) of the palm fruit influenced by several factors such as plants variety, plants maintenance, fresh fruit bunch quality, plants age, the fruit maturity level, the fresh fruit bunch transportation to factory, and the processing condition at the oil palm factory. The limitation of this writing troubleshoot discussion is only about the fruit maturity level. The oil degree and free fatty acid (FFA) of the palm fruit according to the fruit maturity level is also different at raw condition, less ripe condition, ripe condition, and over ripe condition. From the result analysis at the oil palm factory Sei Mangkei, the oil degree obtained of the palm fruit at raw condition (fraction-0) is 20,40% and 19,88%; the oil degree of the palm fruit at less ripe condition (fraction-1) is 24,00% and 23,10%; the oil degree of the palm fruit at ripe condition (fraction-2 and 3) is 27,73% and 24,96%; and the oil degree of the palm fruit at over ripe condition (fraction-4 and 5) is 29,74% and 27,80%. To the FFA degree of the palm fruit at raw condition (fraction-0) is 2,63% and 2,75%; the FFA of the palm fruit at less ripe condition (fraction-1) is 3,02% and 2,90%, the FFA of the palm fruit at ripe condition (fraction- 2 and 3) is 3,37% and 3,26%; and the FFA of the palm fruit at over ripe condition (fraction-4 and 5) is 3,74% and 3,65%.